2941 Restaurant Week Dinner Menu 2021
Three-Course Prix Fixe | Fifty five dollars
​August 9th, 10th, 11th, 12th and 14th
A limited A la carte menu will be available along with our Restaurant week and Chef's Tasting Menu

Appetizers
(choose one)

Heirloom Tomato Gazpacho
cherry tomatoes, basil, arbequina olive oil focaccia

Little Gem Salad
marinated feta cheese, cherry peppers, Kalamata olives, cucumber

* Crispy Calamari
tomato & Calabrian peppers aioli

* Yellowfin Tuna Tartare
Grand-Marnier aioli, avocado mousse, jalapeño

​Entrées
(choose one)

Braised Beef Short Ribs
pomme purée, bacon, shiitake, lacinato kale

Dover Sole & New Caledonian Shrimp
spätzle, maitake mushroom, caramelized pearl onion

Ricotta Cavatelli
burrata, heirloom tomato, arugula


Desserts
(choose one)

Strawberry Mousse
local strawberry marmalade, graham sable, crème fraîche ice cream

Chocolate Tiramisu
chocolate lady fingers, mascarpone creméux, coffee ice cream

Watermelon Pavlova
watermelon granite, basil creméux, vanilla ice cream


​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye